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Crispy skinned turkey breast with hazelnut and sage butter sauce
Crispy skinned turkey breast with hazelnut and sage butter sauce
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Prep Time:
45 minutes
Cook Time:
80 minutes
Total Time:
125 minutes
Elevate your turkey with a rich hazelnut-sage butter sauce.
Ingredients:
  • 1.5kg baby cream delight potatoes
  • 2 bunches fresh sage
  • 375g Butter, softened (see note)
  • 1.6kg single turkey breast
  • 4 red onions, halved, cut into wedges
  • 2 eschalots, finely chopped
  • 62.50 ml skinless hazelnuts, toasted, chopped
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to a toasty 200°C (180°C for fan-forced ovens).
  • In a large saucepan, cover potatoes with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain.
  • Prepare 2 tablespoons of finely chopped sage from 1 bunch. Mix the sage with garlic and 250g of butter in a bowl. Season to taste with salt and pepper then mash until combined. Gently separate the skin from the turkey breast and work the butter mixture underneath the skin. Secure with toothpicks and place in a roasting pan. Surround with potatoes, season again, then roast.
  • Roast turkey and potatoes for 40 minutes, basting with pan juices twice. Add onion to the pan and roast for an additional 30 minutes, or until turkey's thickest part runs clear when pierced with a skewer.
  • Place the potatoes in a serving bowl and cover with foil to keep warm. Then, transfer the turkey and onion to a plate and loosely cover with foil. Allow to stand for 15 minutes.
  • Prep 1/3 cup of sage leaves from the remaining bunch. Skim fat from pan juices, then melt remaining butter in the roasting pan over medium heat until foamy. Sauté eschalot for 2 minutes until softened, then add sage and hazelnuts. Cook for an additional 4-5 minutes until sage is crispy.
  • Slice the succulent turkey, arrange it on a beautiful serving plate with the aromatic onion, generously drizzle with the rich hazelnut and sage butter sauce, and savor alongside tender potatoes and flavorful beans.

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